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Obsessives
Recent Episodes
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Obsessives - Knives
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by CHOW
- 1 year ago
- 210,787 views
This is a republished video. We needed to make some changes to the original.
Joel Bukiewicz is the man behind Cut Brooklyn, making high-end knives to order for chefs. The video takes you through ... -
by CHOW
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Obsessives - Seeds
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by CHOW
- 4 years ago
- 26,414 views
http://www.chow.com
Jeremiah "Jere" Gettle has always been passionate about saving seeds. He is the founder of Baker Creek Heirloom Seeds, and speaks to CHOW at his seed bank in Petaluma, Califor... -
by CHOW
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Obsessives - Urban Farming
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by CHOW
- 4 years ago
- 135,578 views
Novella Carpenter started small, with some plants in an empty lot next to her house in Oakland. A couple of years later, she was tending to a full-blown farm, with goats, turkeys, ducks, pigs, and ... -
by CHOW
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Obsessives - Soda Pop
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by CHOW
- 4 years ago
- 1,097,363 views
To order soda: http://www.sodapopstop.com/
John Nese is the proprietor of Galcos Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decid... -
by CHOW
Popular Episodes
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Obsessives - School Lunch Revolutionary
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by CHOW
- 2 years ago
- 19,208 views
Ann Cooper was a celebrity chef before she wrote a book, Bitter Harvest. She has spent the past three-plus years as head lunch lady for the Berkeley school system. Ann's mission is to make sure eve... -
by CHOW
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Obsessives - Cheese
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by CHOW
- 2 years ago
- 30,186 views
Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia and has traveled the world with a film crew trying to record the trad... -
by CHOW
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Obsessives - Offal
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by CHOW
- 5 years ago
- 38,677 views
Chris Cosentino, chef at San Francisco's Incanto restaurant, is an offal evangelist. He's the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin. Here,... -
by CHOW
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Obsessives - Coffee
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by CHOW
- 5 years ago
- 119,537 views
Arno Holschuh, barista at Blue Bottle Coffee in San Francisco, discusses the big and the little: the surface area of the bean, the thousand small cuts that will kill your espresso, and why Starbuck... -
by CHOW